14 July 2012

Hubs in the Kitchen - Perfect Grilled Pork Tenderloin

The hubs is a grill master. Give him a piece of meat and he can cook it perfectly on a barbecue. It's pretty spectacular. Fish, steak, chicken and pork, he can do it all. Just one of the many, many reasons I love him.

Pork tenderloin is something that is a bit tricky to cook up. It can go from undercooked to dried out very quickly, and often becomes completely charred on the grill before the center is even close when I attempt to cook one on the grill. I simply do not have the patience for pork tenderloin. But the hubs, he's a smart one. His method for pork tenderloin on the grill is the easiest and juiciest I have ever tasted. So today I bring you his grilling method for a perfectly grilled pork tenderloin. Yum.

You start by searing both sides of the tenderloin on medium high heat, as shown above. Then, you transfer the pork onto a large sheet of aluminum foil, and wrap it up tightly.

Looks like a big baked potato!

Leaving the grill on medium high, you let it roast with the grill closed for 20-25 minutes (depending on weight), flipping every five minutes. Then you turn the grill off completely, leave the lid closed and let it rest in the foil for an additional 10 minutes. This is great because you can take time to prep the rest of your meal while the meat finishes cooking.

The result is a perfectly grilled, wonderfully juicy and incredibly tender pork tenderloin. Since you are cooking it in its own juices, it keeps in all the moisture and prevents the meat from drying out.

Perfect. Kudos hubs!

Perfectly Grilled Pork Tenderloin

1 pork tenderloin, approximately 3 lbs

seasoning of your choice

Season or marinade your pork tenderloin for at least 24 hours in the refrigerator.

Preheat your grill to medium high. When hot, place the tenderloin directly over the heat and sear on all sides, about 5-8 minutes. Remove to a large sheet of tin foil. Wrap the tenderloin and place back over heat, at the back of the grill. Shut the lid and cook, flipping over every 5 minutes, for 25 minutes. Turn off heat and let the pork rest for another 10 minutes. Carve and serve.

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About the Chefs

I love food. So does my hubs. And our puppy seems to think it's pretty great too. In fact, she eats better than most humans I know.

With our small little family of two and a half, we are often cutting down recipes to prevent piles of leftovers. Lots of our dishes are perfectly proportioned for two to four, but can be easily multiplied to feed your own unique family. So whether you're craving a little or a lot, we've got you covered.